Substitutes for refined sugar in cookies

Okay guys. I’ve done a little digging, and I’ve found out a few interesting things about substitute sweeteners. Here’s what I found:

Honey is a good substitute for granulated sugar on a one-to-one ratio by weight. However, you have to reduce other liquids in cookie recipes by 1/4 cup for each cup of honey used.

When using Maple syrup, you need to do a little math to replace the sugar called for in your recipe. Divide weight of sugar by 0.80 to determine weight of syrup. Reduce the amount of water or other liquids in cookie recipes by the weight difference. For example: to substitute for 8 ounces of granulated sugar, use 10 ounces of syrup, and reduce the amount of liquid by 2 ounces.

Splenda, also known as sucralose, does a decent job at tenderizing and creating volume. Homemade cookies will not brown, however, because Splenda does not caramelize. It can substitute for sugar on a one-to-one ratio by volume

LIKE US

Subscribe by Email

About Us

The National Cookie Network is a collection of the best cookie recipes, baking tips and cookie business advice. We started our cookie business from home under the cottage food regulations in Vermont and have helped many other small cookie businesses get started. Contact us to be featured on the National Cookie Network!